The cabbage contains plenty of amino acids, components of protein that contribute to the subtle flavor of cooked cabbage soup. Such sweet flavor mainly results from a special type of amino acid called ‘cystine’ which is an essential source of vitamin C and calcium during winter
Japanese radish has a long, slim, white, hairless root with relatively llittle juice. In comparison, a Chosun radish has a harder root, which contains a lot of juice and nutritional value. Radish, in general, has a sweet flavor since it contains sugars, like glucose. It also tastes spicy due to some organic chemical compounds.
Dried hot peppers are divided into two types according to the dehydration method : Taeyangcho refers to the ones that were dehydrated under sunlight while Whaguncho refers to the ones that were steamed before being dehydrated. Taeyangcho has more delicate color and flavor. Dried hot pepper contains plenty of vitamins C and A in the form of carotin, and also a variety of inorganic substances, such as calcium and iron. The spicy taste of hot peppers comes from the its core part and thus it should not be trimmed out. The spice made of the mixture of hot pepper and garlic is mainly composed of capsaicin (from the hot pepper) and allicin (from the garlic). The unique flavor of hot pepper seeds results from the substance called Adenin
Recently, more attention has been drawn to the components and functions of garlic. Korean food culture is closely related to garlic, a root composed of alliin and scorodose. Alliin is a sulfuric compound that accounts for the unique odor of garlic. It is transformed into allithiamine when combined with Vitamin B1 and allicin which is better absorbed in human organs than alliin. The smell of the garlic has been perceived as a typical odor of Korean people. More importantly, garlic became one of the most basic and indispensable spices in Korean dishes. It promotes urination, kills germs and insects, and strengthens internal organs. In addition, it promotes secretion of digestive fluid and the functioning of neuron system, facilitating blood circulation. Therefore, garlic is widely used for cosmetic purpose and a tonic as well.
Ginger plays a great role in most Korean dishes. Most of all, it removes pungent odors of other ingredients along with garlic and is also used as a spice. There are two types of gingers: black ginger and white ginger. The spicy taste of ginger comes from the element of gingeron and shogaol. Gingeron, when consumed too much, can cause animals to be paralyzed in their neuron systems. Gingers are also used as herbal medicines. According to oriental herbal formulas, ginger calms upset stomachs. They are also good for stopping coughs and hiccups